Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 24

aryn12205 · 01-20-2008, 02:04 PM

I sure am!! Tuna sandwiches are my absolute favorite comfort food, and it just feels SO good to know I can have them!!!

rockysmom · 01-20-2008, 02:22 PM

what is this recipe? I would so LOVE to have a tuna SANDWICH! It's just not the same rolled in lettuce

rockysmom · 01-20-2008, 02:32 PM

found the recipe...going to try it tonight

AlmondBear · 01-20-2008, 02:35 PM

Mmmmm sounds good...if you don't mind me asking what do you put in your tuna, I like my tuna kinda dry everytime i try and make it at home it's runny

others can answer as well...

pamk · 01-20-2008, 02:41 PM

Im going to try these again today-my last attempt tasted great but were little flat pancakes...I was wondering if I put too much cream of tartar or salt in the mixture.

"Scientifically" speaking-what is a pinch versus a dash?

SugarDoll · 01-20-2008, 02:42 PM

who wants to make me some?

signed,
the cooking impaired

gettinserious · 01-20-2008, 02:50 PM

Already made em and ate em.... yup... ALL.

It was my first try and I kept thinking of things to try with them...

Soobee · 01-20-2008, 02:57 PM

I made these yesterday and ate them all today. Delicious. Naturally, I made them sweeter and added cinnamon. They tasted like a light sponge cake. It made me wonder if they would make a good substitute for lady fingers.

Dreamchaser · 01-20-2008, 03:12 PM

Here's an idea. I think it would probably help A LOT of people if you would add these notes into your recipe:

1) How long and at what speed to beat the egg whites

2) How long and at what speed to beat the yolks and cream cheese

3) How many times to fold it

And the reason why I say to add it into the recipe, is because there are so many comments and tips floating around about it that there is no way to keep up with everything and plus and it's way too hard to find the tips when you need them in the millions of posts!

What do you think?

pinktulips · 01-20-2008, 03:13 PM

Now I really have to make these rolls...I love tuna sandwiches too!!! I put a little real mayo, celery, minced onion in mine. Sometimes I like to add some hardboiled egg too. I also like some cheese on my sandwich.

rockysmom · 01-20-2008, 03:13 PM

I just noe tried my first batch.
Must have done something wrong because it ended up more like pancake goup. Way to "runny" to make biscuits

Any ideas on what I might have done wrong ?? Whites not "stiff" enough ?

I poured the batter into a cookie sheet with sides and am trying to see if maybe I'll end up with thin bread or pizza crust .........
timer just set two minutes ago.

msdee54 · 01-20-2008, 03:30 PM

Hey Cutie glad to see you're doing well...it's been rough for me but thankfully I haven't regained more than 10 lbs and when I do Atkins induction I can quickly lose it.

Thanks for the good wishes Cleo and everyone else , can't wait to get better and make some of these yummy rolls.

Dee

LeighDear · 01-20-2008, 03:45 PM

I made a batch this afternoon....EXACTLY by the recipe.....

The mixture did not "mound" onto my sheets...

I only ended up with 6.....I put 4 on a cookie sheet with parchment, 2 on a cookie sheet with non-stick spray....

The 2 with non-stick, stuck....and are much more fragile than the ones on parchment...

None of them puffed up enough to be able to split them in half.....Though they looked EXACTLY like Cleo's photo.....

I cook a LOT....I've folded egg whites into so many things, not losing volume...it just seemed that the egg yolk/cream cheese mixture was too liquid for the amount of stiff whites....

I didn't soften my cream cheese....though it was from a tub, rather than a block..I weighed it instead of cut it....Maybe that's the problem...

Is there more liquid in tub cream cheese than brick cream cheese?

They taste DELICIOUS....I'm going to put shredded BBQ pork between 2 buns for supper....No matter, they're still WAY fewer carbs than regular buns....

lisabinil · 01-20-2008, 03:57 PM

Quote:

Originally Posted by rockysmom

I just noe tried my first batch.
Must have done something wrong because it ended up more like pancake goup. Way to "runny" to make biscuits

Any ideas on what I might have done wrong ?? Whites not "stiff" enough ?

I poured the batter into a cookie sheet with sides and am trying to see if maybe I'll end up with thin bread or pizza crust .........
timer just set two minutes ago.

Sounds like either your egg whites were not stiff and you might have overfolded also. Your final mix will look streaky and not like it is mixed at all-most experts say it only takes 90 seconds to fold egg whites into something.

lisabinil · 01-20-2008, 04:00 PM

There is only one way to beat egg whites and to fold them. It's just a matter of learning the technique and dealing with what kitchen machinery you have. Once you learn the technique you can make meringues, sponge or genois cakes, mousses etc. If you are having problems I suggest you read the thread in the Atkins 72 forum-just about everything you can think of is there.

Amazin'Grace · 01-20-2008, 04:04 PM

I made them for the first time today, and they turned out like the picture in the first post!!!

YAY!!!

rockysmom · 01-20-2008, 04:06 PM

I definitely didn't know how to "fold" I used the "fold" setting on the mixer

but I did cooke the mixture in a large cookie sheet with edges and am now eating it as french toast.
Will try again using the "right" folding method when I have more cream cheese.

Jebber · 01-20-2008, 04:09 PM

Quote:

Originally Posted by gettinserious

Already made em and ate em.... yup... ALL.

It was my first try and I kept thinking of things to try with them...

Me too!

Last night I had the best burger and this morning I ate the rest as pancakes. OMG....I LOVE this woe! I'm going to make more tomorrow and do a Tuna Melt!

Jebber · 01-20-2008, 04:12 PM

Quote:

Originally Posted by Soobee

I made these yesterday and ate them all today. Delicious. Naturally, I made them sweeter and added cinnamon. They tasted like a light sponge cake. It made me wonder if they would make a good substitute for lady fingers.

OOoo! I bet they would! Tiramisu here I come!

Dreamchaser · 01-20-2008, 04:18 PM

Quote:

Originally Posted by lisabinil

There is only one way to beat egg whites and to fold them. It's just a matter of learning the technique and dealing with what kitchen machinery you have. Once you learn the technique you can make meringues, sponge or genois cakes, mousses etc. If you are having problems I suggest you read the thread in the Atkins 72 forum-just about everything you can think of is there.

I'm not having problems with it myself. I made my 1st batch yesterday and it was very successful. But I see a lot of people that are having problems. I wasn't talking about explaining the whole folding technique. Just how many times to fold it. I can see your point but I don't think it would hurt to add those few simple notes to the recipe. It's kind of annoying to have to read a big long thread to find info when you just need a few helpful hints.

I just think it would help quite a few people!

lisabinil · 01-20-2008, 04:23 PM

Quote:

Originally Posted by Dreamchaser

I'm not having problems with it myself. I made my 1st batch yesterday and it was very successful. But I see a lot of people that are having problems. I wasn't talking about explaining the whole folding technique. Just how many times to fold it. I can see your point but I don't think it would hurt to add those few simple notes to the recipe. It's kind of annoying to have to read a big long thread to find info when you just need a few helpful hints.

I just think it would help quite a few people!

There is no set time to fold or beat egg whites. It depends on your kitchen machinery, the temp outside and in your kitchen, humidity, the size of your eggs and so on. It's a technique you learn and each time you beat egg whites it can be different-once you learn the proper technique you will know by sight how to deal with the situation. There is no certain amount of times you fold either-look at your mix, it should not be deflated or overmixed, again it's a matter of learning a technique. I posted a thread with videos to help

For Those Who Are Egg White Impaired

lisabinil · 01-20-2008, 04:29 PM

This has been posted before-they won't stand up or absorb anything without falling apart so they're not a good candidate for traditional tiramisu. But what you could do is whip some heavy cream & sweeten it w/sf Kahlua syrup and put this on a sweetened Oopsie Roll and dust w/cocoa powder. You could also sweeten some mascarpone or cream cheese with the sf Kahlua syrup and mix the whipped cream in and dust with cocoa powder.

jswalker1992 · 01-20-2008, 04:32 PM

I made two batches of these today. The first batch I added a little vanilla, pumpkin pie spice, and a few raisins. I made these ones specifically to turn into French toast. They turned out really good.

I just finished the second batch. I added a little shredded cheese and some sesame seeds to the tops. They look like they are ready for me to add a hamburger to them. Gonna do that tonight for dinner.

Before today, the last couple of times I have made these buns they have stuck to the pan. I have a theory that I have tested out today and it seems to be the case, I was leaving them to cool in the pan too long. Today I took them out of the pan and put them onto a cooling rack almost immediately and they didn't stick at all.

lisabinil · 01-20-2008, 04:39 PM

Oopsie Tiramisu

RoxanneRoxanne · 01-20-2008, 04:42 PM

Cleo I just want to thank you so much for this recipe and all of the help that you've given out. I had a bacon double cheeseburger today that was sooooo delicious!

I can stay on induction for a while!

Dreamchaser · 01-20-2008, 04:43 PM

I realize there are many variables that affect the outcome. And that there is no set time. I was just talking about approximations. I thought I had read in one of the posts that cleo only folds it about 10 tim

01-20-2008, 02:41 PM	#695
pamk Senior LCF Member Join Date: Jul 2005 Location: Buffalo Grove Illinois Posts: 96 Gallery: pamk WOE: Atkins, Shut my mouth Start Date: Too many times to mention	Pinch and a dash? Im going to try these again today-my last attempt tasted great but were little flat pancakes...I was wondering if I put too much cream of tartar or salt in the mixture. "Scientifically" speaking-what is a pinch versus a dash?

01-20-2008, 02:42 PM	#696
SugarDoll princess of power Join Date: Sep 2003 Location: Missouri Posts: 17,581 Gallery: SugarDoll WOE: stop dieting, start living! Start Date: every day is a winding road	oopsie rolls who wants to make me some? signed, the cooking impaired

01-20-2008, 03:12 PM	#699
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,323 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	Cleo, about your oopsie rolls....... Here's an idea. I think it would probably help A LOT of people if you would add these notes into your recipe: 1) How long and at what speed to beat the egg whites 2) How long and at what speed to beat the yolks and cream cheese 3) How many times to fold it And the reason why I say to add it into the recipe, is because there are so many comments and tips floating around about it that there is no way to keep up with everything and plus and it's way too hard to find the tips when you need them in the millions of posts! What do you think?

01-20-2008, 03:45 PM	#703
LeighDear Very Gabby LCF Member!!! Join Date: Dec 2000 Location: Kissimmee, Florida Posts: 4,304 Gallery: LeighDear	I made a batch this afternoon....EXACTLY by the recipe..... The mixture did not "mound" onto my sheets... I only ended up with 6.....I put 4 on a cookie sheet with parchment, 2 on a cookie sheet with non-stick spray.... The 2 with non-stick, stuck....and are much more fragile than the ones on parchment... None of them puffed up enough to be able to split them in half.....Though they looked EXACTLY like Cleo's photo..... I cook a LOT....I've folded egg whites into so many things, not losing volume...it just seemed that the egg yolk/cream cheese mixture was too liquid for the amount of stiff whites.... I didn't soften my cream cheese....though it was from a tub, rather than a block..I weighed it instead of cut it....Maybe that's the problem... Is there more liquid in tub cream cheese than brick cream cheese? They taste DELICIOUS....I'm going to put shredded BBQ pork between 2 buns for supper....No matter, they're still WAY fewer carbs than regular buns.... __________________ YBSHY?

01-20-2008, 04:29 PM	#712
lisabinil Big Yapper!!!! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 9,287 Gallery: lisabinil Stats: 214/185/180 287 in 00 WOE: higher carb Atkins for optimum health Start Date: SBD 3/5/07,Atkins 4/18/07	This has been posted before-they won't stand up or absorb anything without falling apart so they're not a good candidate for traditional tiramisu. But what you could do is whip some heavy cream & sweeten it w/sf Kahlua syrup and put this on a sweetened Oopsie Roll and dust w/cocoa powder. You could also sweeten some mascarpone or cream cheese with the sf Kahlua syrup and mix the whipped cream in and dust with cocoa powder. Last edited by lisabinil : 01-20-2008 at 04:30 PM.

01-20-2008, 02:04 PM	#691
aryn12205 Senior LCF Member Join Date: Aug 2007 Location: Conroe, TEXAS Posts: 83 Gallery: aryn12205 Stats: 175/160/120 WOE: Atkins	I sure am!! Tuna sandwiches are my absolute favorite comfort food, and it just feels SO good to know I can have them!!!

01-20-2008, 02:22 PM	#692
rockysmom Very Gabby LCF Member!!! Join Date: Apr 2003 Location: Michigan Posts: 4,968 Gallery: rockysmom Stats: 197/183/158 (my scale 1st thing in the am) WOE: no chocolate cake-like substances Start Date: over and over since my BC dx	what is this recipe? I would so LOVE to have a tuna SANDWICH! It's just not the same rolled in lettuce

01-20-2008, 02:32 PM	#693
rockysmom Very Gabby LCF Member!!! Join Date: Apr 2003 Location: Michigan Posts: 4,968 Gallery: rockysmom Stats: 197/183/158 (my scale 1st thing in the am) WOE: no chocolate cake-like substances Start Date: over and over since my BC dx	found the recipe...going to try it tonight

01-20-2008, 02:35 PM	#694
AlmondBear Senior LCF Member Join Date: Jan 2007 Location: Los Angeles, CA Posts: 592 Gallery: AlmondBear Stats: blubbery/roly-poly/toothpick WOE: Modified Atkins Start Date: January 2008	Mmmmm sounds good...if you don't mind me asking what do you put in your tuna, I like my tuna kinda dry everytime i try and make it at home it's runny others can answer as well...

01-20-2008, 02:50 PM	#697
gettinserious Blabbermouth!!! Join Date: Nov 2002 Location: Crossroads of America :D Posts: 7,026 Gallery: gettinserious Stats: 366.2/315/170-150 WOE: lowcarb foods Start Date: argh	Already made em and ate em.... yup... ALL. It was my first try and I kept thinking of things to try with them...

01-20-2008, 02:57 PM	#698
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 944 Gallery: Soobee WOE: Atkins Start Date: September 2000	I made these yesterday and ate them all today. Delicious. Naturally, I made them sweeter and added cinnamon. They tasted like a light sponge cake. It made me wonder if they would make a good substitute for lady fingers.

01-20-2008, 03:13 PM	#700
pinktulips Senior LCF Member Join Date: Apr 2007 Location: Ohio Posts: 406 Gallery: pinktulips Stats: 243/218/140 WOE: Modified Atkins Start Date: January 2008	Now I really have to make these rolls...I love tuna sandwiches too!!! I put a little real mayo, celery, minced onion in mine. Sometimes I like to add some hardboiled egg too. I also like some cheese on my sandwich.

01-20-2008, 03:13 PM	#701
rockysmom Very Gabby LCF Member!!! Join Date: Apr 2003 Location: Michigan Posts: 4,968 Gallery: rockysmom Stats: 197/183/158 (my scale 1st thing in the am) WOE: no chocolate cake-like substances Start Date: over and over since my BC dx	I just noe tried my first batch. Must have done something wrong because it ended up more like pancake goup. Way to "runny" to make biscuits Any ideas on what I might have done wrong ?? Whites not "stiff" enough ? I poured the batter into a cookie sheet with sides and am trying to see if maybe I'll end up with thin bread or pizza crust ......... timer just set two minutes ago.

01-20-2008, 03:30 PM	#702
msdee54 Senior LCF Member Join Date: Nov 2005 Location: New York Posts: 188 Gallery: msdee54 Stats: 248/196/150 WOE: Atkins/Stillmans Start Date: April 5,2007	Hey Cutie glad to see you're doing well...it's been rough for me but thankfully I haven't regained more than 10 lbs and when I do Atkins induction I can quickly lose it. Thanks for the good wishes Cleo and everyone else , can't wait to get better and make some of these yummy rolls. Dee

01-20-2008, 04:00 PM	#705
lisabinil Big Yapper!!!! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 9,287 Gallery: lisabinil Stats: 214/185/180 287 in 00 WOE: higher carb Atkins for optimum health Start Date: SBD 3/5/07,Atkins 4/18/07	There is only one way to beat egg whites and to fold them. It's just a matter of learning the technique and dealing with what kitchen machinery you have. Once you learn the technique you can make meringues, sponge or genois cakes, mousses etc. If you are having problems I suggest you read the thread in the Atkins 72 forum-just about everything you can think of is there.

01-20-2008, 04:04 PM	#706
Amazin'Grace Senior LCF Member Join Date: Mar 2003 Location: NYC Posts: 277 Gallery: Amazin'Grace	I made them for the first time today, and they turned out like the picture in the first post!!! YAY!!!

01-20-2008, 04:06 PM	#707
rockysmom Very Gabby LCF Member!!! Join Date: Apr 2003 Location: Michigan Posts: 4,968 Gallery: rockysmom Stats: 197/183/158 (my scale 1st thing in the am) WOE: no chocolate cake-like substances Start Date: over and over since my BC dx	I definitely didn't know how to "fold" I used the "fold" setting on the mixer but I did cooke the mixture in a large cookie sheet with edges and am now eating it as french toast. Will try again using the "right" folding method when I have more cream cheese.

01-20-2008, 04:32 PM	#713
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,405 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I made two batches of these today. The first batch I added a little vanilla, pumpkin pie spice, and a few raisins. I made these ones specifically to turn into French toast. They turned out really good. I just finished the second batch. I added a little shredded cheese and some sesame seeds to the tops. They look like they are ready for me to add a hamburger to them. Gonna do that tonight for dinner. Before today, the last couple of times I have made these buns they have stuck to the pan. I have a theory that I have tested out today and it seems to be the case, I was leaving them to cool in the pan too long. Today I took them out of the pan and put them onto a cooling rack almost immediately and they didn't stick at all. __________________ *Stacy* *If I gave you everything you wanted, when you wanted it, you'd get bored and forget what you wanted.* http://www.myspace.com/stacylwalker When will it ever end?

01-20-2008, 04:39 PM	#714
lisabinil Big Yapper!!!! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 9,287 Gallery: lisabinil Stats: 214/185/180 287 in 00 WOE: higher carb Atkins for optimum health Start Date: SBD 3/5/07,Atkins 4/18/07	Oopsie Tiramisu

01-20-2008, 04:42 PM	#715
RoxanneRoxanne MAJOR LCF POSTER! Join Date: Aug 2003 Posts: 1,476 Blog Entries: 30 Gallery: RoxanneRoxanne Stats: 285/236/185 Start Date: Re re re re restart: 3/17/2008	Thank you Cleo! Cleo I just want to thank you so much for this recipe and all of the help that you've given out. I had a bacon double cheeseburger today that was sooooo delicious! I can stay on induction for a while!

01-20-2008, 04:43 PM	#716
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,323 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	I realize there are many variables that affect the outcome. And that there is no set time. I was just talking about approximations. I thought I had read in one of the posts that cleo only folds it about 10 tim